|Apple sauce starting the lacto fermentation process in my Pickl-it Jar.|
I also made apple sauce with a recipe from Elana's pantry. I have used this recipe before but made it today in a slow cooker. I added a little bit of water with the apples as I was worried it would dry in the slow cooker. It has made my house smell delicious all day! Forget scented candles, sprays and other fragrances. Just make yummy stuff in a slow cooker. My slow cooker is working sometimes day and night as I make my bone broth in it as well and I cook it for 24 hours. But that is another post.
I also experimented by making fermented apple sauce! What a great healthy probiotic snack to pack to your child's school lunch! I am so excited and can't wait until it is ready to taste. Here is the recipe:
Lacto-fermented raw apple sauce
Several apples, cored, peeled (if you wish) and chopped
A couple of tablespoons of liquid from your fermented sauerkraut or water kefir or kombucha (or whey, but I don't use it as I want to make this dairy free)
A pinch of sea salt or Himalayan pink salt
Cinnamon to taste (optional)
Puree apples in a food processor to desired consistency. Add other ingredients and mix. Pour mixture to a clean glass jar with a lid or your fermenting jar. I use a Pickl-it jar with an airlock to provide the ferment an airtight environment. Leave an inch or so space under the lid. Leave for a couple of days in room temperature in a dark location. If you use a jar without an airlock you can consider "burping it" daily to let out any gas the fermentation process is creating. Move to the fridge. Monitor for any bad growth and that it doesn't start turning alcoholic.
What is lactofermentation? Read more from here:
and here http://gnowfglins.com/2011/08/23/lacto-fermentation-vessels/